Cromer Crab Cocktail with Pink Grapefruit Recipe


Preparation Time20 MinCooking Time10 Min
Ready In30 MinDifficulty LevelEasy
Health IndexAverageServings8
Main IngredientInterest Group


 Sea salt10 Gram
 Ripe avocado1 Large, chopped
 Lemon juice1 Tablespoon
 Olive oil1 Tablespoon
 Pink grapefruit1 , peeled
 Watercress sprig1 Tablespoon
 French bread1 , thinly sliced
 Dijon mustard1⁄2 Teaspoon
 White wine vinegar1 Tablespoon
 Clear honey1⁄2 Teaspoon
 Olive oil150 Milliliter
 Lime juice1 Teaspoon
 Shallot1 Large, peeled, finely chopped
 Red chili1 Large, finely chopped

Nutrition Facts

Serving size

Calories 294 Calories from Fat 245

% Daily Value*

Total Fat 28 g43.3%

Saturated Fat 3.9 g19.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 422.3 mg17.6%

Total Carbohydrates 11 g3.7%

Dietary Fiber 4 g15.8%

Sugars 1.1 g

Protein 2 g4.1%

Vitamin A 6.2% Vitamin C 45.9%

Calcium 1.8% Iron 4%

*Based on a 2000 Calorie diet


1. Check the crabmeat to ensure there isn't any shell in it, place white crabmeat in one bowl and black in another and season both with sea salt and black pepper
2. Add avocado in a blender along with lemon juice, salt, pepper and olive oil and blend into a fine puree
3. For the dressing, in a bowl, whisk mustard, vinegar, salt, pepper and honey together; add olive oil and whisk some more to blend
4. Add the shallots, chilli and one or two spoons of brown crabmeat; season with salt, pepper and lime juice

5. Take four glasses and put a quarter of avocado puree in each, top with segments of grapefruit, flake in the white crabmeat and spinkle some sea salt
6. Arrange the watercress, stir the dressing well and spoon it on
7. Serve with toasted French bread which a spread of brown crabmeat on top